Features

Creating Faux Shark's-Fin Soup Chef Corey Lee updates a classic soup for a new generation of conscientious eaters.
Chocolate Tasting Trying chocolates side-by-side shows how origin and cacao concentration affect flavor. Compare different bars from around the globe, or lighter-to-darker types from a producer like Michel Cluizel (worldwidechocolate.com).
Massimiliano Alajmo's Michelin Star Restaurants Inspired by so many things—the "scent" of a charging cell phone, a caper with hints of coffee—Massimiliano Alajmo of Le Calandre, a Michelin three-star restaurant, conjures up dishes of stunning originality. Writer Anya von Bremzen tracks him down at his mini food empire in a non-town outside Padua.
California Cabernet Sauvignon Wine What forces are shaping the future of California Cabernet Sauvignon? F&W's Ray Isle considers trophy bottles, bargain buys, emerging regions and wine-country recipes that make any delicious Cabernet taste even better.
Trendspotting: Vintage-Inspired Food Gifts & Experiences The 19th century is back in style. This might seem like a reaction against the pressures of our wired times—except that items like heritage seeds and Victorian-inspired cheese knives are sold online and promoted via Twitter.
Kevin Sbraga's Christmas Cookie Recipes One way to get kicked off TV's Top Chef: make dessert. That was the prevailing wisdom, anyway, until Kevin Sbraga proved it wrong. Here, the Season 7 winner shares his best Christmas cookies.
Top Chef Top 10: Susur Lee The ponytailed, Toronto-based star of Top Chef Masters talks to F&W about 10 of his biggest food, style and art obsessions—and explains why reality TV is kind of like a game of Jenga.
Scott Conant's 10 Favorite Italian Restaurants Chef Scott Conant's favorite haunts, from NYC to LA.
Will Cotton's Food Art: Bûche de Noël Will Cotton has painted women in ribbon-candy wigs and lollipop tiaras. He invites F&W to be the first to document his new food obsession, chocolate, as he reimagines a classic holiday cake as art.
Recipe Inspirations from Benu's Corey Lee Corey Lee aims to make Benu San Francisco's most refined restaurant. F&W tackles his recipes.
Unique Gift Ideas: Season's New Spirits Late autumn is the time of year when producers debut their latest spirits. F&W finds the best of the bunch and shares other must-have unique gifts for dedicated amateur mixologists.
Extreme Chocolate

Call it the Chocolate X Games. Here, two delicious and extreme chocolate desserts go head-to-head: One is a sophisticated bittersweet-chocolate tart; the other, Mom's Chocolate Cake.

Best Hotels of 2010 F&W's editors are constantly searching for the best new eating, drinking and traveling experiences. Here, the best U.S. and international hotels of 2010 that were so unforgettable we can't wait to visit them again.
Scott Conant's Global Christmas Dinner

When Manhattan chef Scott Conant makes Christmas dinner, the menu honors his mother's Italian background—but also his father's New England heritage and his wife's Turkish roots. Oh, and there's a Dominican-inspired cake, too.

Best Handmade Gifts America's finest food artisans have begun teaching their crafts to ardent amateurs. F&W presents their best recipes for handmade gifts, plus other amazing presents to complete the package.
10 Italian Red Wines for a Holiday Meal Chef Scott Conant shares his picks for 10 fantastic Italian red wines that are perfect for holiday meals and gift giving.
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